'; ?> Pork, loin, defatted (approx. 3 mm fat), raw - Home » Meat and meat products » Pork

Pork, loin, defatted (approx. 3 mm fat), raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total42.3 %
   Fat, total57.7 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy791kJ
Protein, total20g
   total-N3.2g
Fat, total12.2g
   saturated fatty acids4.46g
   monounsaturated fatty acids5.16g
   polyunsaturated fatty acids1.36g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture67.1g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.62μg
   D3 cholecalciferol0.12μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.1μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.81mg
Vitamin B2, riboflavin0.19mg
Niacin equivalents7.57NE
   niacin3.9mg
   tryptophan3.67mg
Vitamin B60.37mg
Pantothenic Acid0.6mg
Biotin2.6μg
Folates2μg
Vitamin B120.7μg
Vitamin C0mg

Minerals
Sodium, Na83mg
Potassium, K400mg
Calcium, Ca7mg
Magnesium, Mg26mg
Phosphorus, P195mg
Iron, Fe0.71mg
Copper, Cu0.1mg
Zinc, Zn3.6mg
Iodine, I1.1μg
Manganese, Mn0.013mg
Chromium, Cr5.3μg
Selenium, Se6.9μg
Nickel, Ni6μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 10:00.011g
C 12:00.018g
C 14:00.18g
C 16:02.75g
C 18:01.47g
C 20:00.03g
C 16:10.3g
C 18:1, n-94.32g
C 18:1, cis n-70.45g
C 20:1, n-110.09g
C 18:2, n-61.25g
C 18:3, n-30.11g
Other fatty acids0.18g

Sums lipids
Sum saturated4.46g
Sum monounsaturated5.16g
Sum polyunsaturated1.36g
Sum n-3 fatty acids0.11g
Sum n-6 fatty acids1.25g
Trans fatty acids0.055g

Cholesterol
Cholesterol63mg

Amino acids
Isoleucin960mg
Leucine1440mg
Lysine1760mg
Methionine480mg
Cystine130mg
Phenylalanine740mg
Tyrosine670mg
Threonine830mg
Tryptophan220mg
Valine1060mg
Arginine1180mg
Histidine740mg
Alanine1180mg
Aspartic acid1760mg
Glutamic acid2590mg
Glycine1020mg
Proline800mg
Serine770mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 5015